Estabilidade de requeijão cremoso em diferentes embalagens com e sem exposição a luz

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

Creamy Requeijão is a genuinamente Brazilian product, being classified as a type of processed cheese gotten by the baking of a mass of cool cheese of you leave fundentes, water and cream of milk. Currently this product is conditioned mainly in glass cups with system of metallic closing of easy opening, being during its commercialization, displayed the light in gondolas of the refrigeration. For the fact not to be joined data in literature sovre main factors that intervene with its util life, the introduction of new alternatives for this segment finishes being limited. Thus, the objective of this work was to study the effect of the availability of oxygen and incidence of light on the stability of the creamy requeijão through ánálise comparative of its stability when conditioned in different types of packing, in the absence and presence of light, determining the effect of the caracteristicas of barrier to the oxygen, the humidity and the light of the packing and the amount of oxygen disponivel in the space-free one in the microbiological, fisico-quimicas and sensorial caracteristicas of the product, the long one of the cooled stockage. The product was produced in the plant pilot of the TECNOLAT/ITAL from a mass gotten for direct acidificação of warm milk 80°C. The product was conditioned in five different types of packings (glass cup with open-easy metallic cover, termosselado glass cup, can plastic of termosselado polypropylene, coextrudadas plastic longs loaf of french bread and of polyethylene). In general way, microbiologicas alterations in the creamy requeijão conditioned in the five types of packings had not been observed indicating adequate conditions of process and closing of the packings in study. Also fisico-quimicas alterations of the product had not been observed, therefore the observed variations met inside of the normal standards for creamy requeijão. How much to the indice of proteólise, this indicated stability of the protéico system of the product in all in balagens up to 150 donates of stockage and up to 180 days in the glass cup with metallic cover it opens easy. The TBA results, when they indicated differences between the provinientes samples of the different packings displayed or not to the light, oxidation of the product was very accented and the same already it had sidp rejected in the sensorial analysis. In light absence, the availability of oxygen, either present in the space-free one, either for permeação for the packing, does not affect the loss of quality of the creamy requeijão for periodos of stockage of up to 150 days 10°C and 180 days 4°C. Also it was verified that in light absence, the effect of the studied temperatures of stockage, 10°C and 4°C were little significant. However, the loss of quality of creamy requeijão is significamente bigger if the stockage of the product conditioned in the packings will be under exposiçãoà light, when alteration in the lipidica phase was observed taking to the sensorial alteration of the product with requeijão and definition of end of useful life. Under exposition to the light, the effect of one high tax of transmission to the oxygen was observed, a time that the stability of the product lesser when was conditioned in long loaf of french bread PE in compração with the gotten one in the structure of the Coex long loaf of french bread. Also it was verified that the volume of oxygen disponivel affects the stability of the form product that, from one determined oxygen concentration, either for volume of gases in the space-free one, or either for permeação, the fotoxidação reactions very are sped up, a time that were not observed significant difference in the product of the stamped glass (VERSUS), in the pot of polipropilrno (pot PP) and in the Coes long loaf of french bread (EVOH as layer barrier to the oxygen). E, under exposition to the light, in conditions of lesser volume of oxygen disponivel in the space-free one of the packing, the reduction of the partial pressure of oxygen in the space-free one allows one éríodo of bigger useful life for the product, because lesser it is the availability of oxygen in the product to be consumed in the fotoxidativas reactions (situation of the VAF). Between the studied packings, the glass with system of closing for vacuum (VAF) was what it preserved for more time the initial quality of the product, a time that presents the situation of minima oxygen availability sends regards that in case that if opts to the use of plastic packings, that is given preference for the ones with pigmentação of the material, that guarantees protection against the light incidence, increased thus the stability of the product.

ASSUNTO(S)

queijo - conservação cheese packings useful life embalagens queijo

ACESSO AO ARTIGO

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